My classic baba ganoush recipe, sometimes referred to as baba ghanouj, baba ghanoush, or roasted eggplant dip, combines roasted eggplant, tahini, garlic, lemon, olive oil, and spices. Chunky and thick, it’s rich, savory, and perfect to use as a dip or condiment. If you’re new to baba ganoush, I’m thrilled to introduce this Middle Eastern dip to you! I am sharing a bit of baba ganoush history, as well as my tips and tricks for the best flavor, along with serving ideas for family-friendly meals you’ll love.
What is Baba Ganoush?
In Arabic, “baba” means father, and “ganoush” means spoiled, or pampered. This “spoiled dad” dip is the creamier companion to hummus. Popular in Arab countries throughout the Middle East, it is also a common appetizer on the Sephardic Jewish table.
In Israel, baba ganoush is known as eggplant salad, or Salat Hatzilim. It is sometimes made with roasted bell peppers, and often, mayonnaise is added for richness. I’ve even tasted sweet baba ghanoush with a touch of sugar in it. While I’ve provided a more classic version here, there are endless variations on this theme.
I’ve made baba ghanoush many times for my family over the years, and it took me some time to find the correct balance of flavors. Every time I made it, I would offer my husband a taste. In the nicest way possible, he would tell me– “Mmm. Good, but a little more tahini.” Or, “Yes, it’s almost there– maybe a touch more lemon juice?” Over time, I discovered the right combination, requiring fairly minimal prep time and a total time of just over 30 minutes.
I knew I’d hit upon it when his face lit up. He smiled and said, “Just like my mom made.” I consider that the highest of kitchen compliments. With a five-star rating and thousands of shares, I think it’s safe to say that readers agree this dip is delicious.
Baba Ganoush Ingredients
Please be sure to scroll down to the recipe card for the complete details!
- Eggplant – This is the base of all baba ganoush recipes. Whether you’re making baked eggplant sandwiches, sweet and sour eggplant, or baba ganoush, look for medium eggplants that are heavy for their size with a shiny, smooth skin. They should also have a dark green stem and be free from any bruises or dark spots. If possible, look for Italian eggplant or baby eggplant. They have fewer seeds and a thinner skin than other varieties, with a slightly sweeter taste.
- Tahini – This is a ground sesame seed paste that helps create a smooth, creamy dip while adding a nutty taste. I typically find it in the ethnic section or the nut butter section of my local grocery store.
- Garlic – I’ve tested this recipe with raw garlic cloves and roasted garlic, and both versions are delicious. However, I much prefer to use roasted garlic, finding that it adds an incredible pungent, sweet, savory flavor that you don’t get with raw cloves.
- Lemon – Freshly squeezed lemon juice is best, but you can also use bottled lemon juice, if needed. The acidity helps lighten some of the heaviness of the fats, creating a well-rounded taste.
- Spices – Cumin, salt, and cayenne pepper add a warm, smoky, savory flavor with a touch of heat. Add more or less of each ingredient as desired to suit your preferences.
- Oil – Extra virgin olive oil creates a smooth, creamy consistency while adding a rich, peppery taste and a boost of omega fats, which are staples in the Mediterranean diet.
How to Make Baba Ganoush
- Roast the eggplant. Follow my tips for how to cook eggplant over an open flame using a gas burner oven or grill over medium-high heat. This produces a rich, smoky flavor that you won’t get with other methods, adding delicious depth to the dish. If needed, you can also roast eggplant on a foil-lined baking sheet in the oven. Then, place the roasted eggplant flesh in a bowl, along with about half of the cooking liquid, draining and reserving the rest of the excess liquid. Discard the skin and set aside to cool.
- Mash. Combine the eggplant, garlic, lemon juice, spices, and a bit of oil in a bowl. Then, use a fork or spoon to mash the mixture, removing large clumps. I don’t recommend a food processor here! We still want a little bit of texture.
- Adjust. Taste the dip, and adjust the flavor as needed. Just note that cayenne is extremely spicy. So, add it with care, starting slowly.
- Serve. Add a drizzle of olive oil on top, if desired, and garnish with fresh parsley or sesame seeds.
Serving Suggestions
Baba ganoush is usually served as an appetizer or mezze alongside pita bread or pita chips, veggies, matbucha, falafel, and tzatziki sauce. It can be used as a dip or a spread and is typically served at room temperature.
Or, enjoy it as a side dish alongside protein sources such as marinated fish skewers, honey herb roasted chicken, and braised lemon chicken.
Classic Baba Ghanoush
Ingredients
- 2 medium eggplants (about 3 lbs. total), roasted
- 1/3 cup tahini from light seeds, not “dark tahini”
- 3 cloves garlic roasted (or 1 raw, crushed)
- 2 whole fresh lemons, juiced or more to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon salt or more to taste
- Pinch cayenne pepper
- Extra virgin olive oil
- Fresh parsley for garnish (optional); you can also top with a sprinkle of paprika or smoked paprika
Instructions
- Roast the eggplant. You will find that roasting over an open flame will produce richer smoky flavor. For instructions, click here. Place the roasted eggplant pulp into a bowl with half of the smoky cooking liquid. Discard the skin and reserve the remaining cooking liquid. Let the eggplant return to room temperature.
- Add tahini, garlic, fresh lemon juice, cumin, salt, cayenne pepper and 1 tbsp extra virgin olive oil to the bowl. Use a fork and/or spoon to mash together the mixture, using firm pressure to break up the tahini paste, roasted garlic, and any stringiness of the eggplant. Mix until well combined. Note- I don't recommend using a food processor here, the texture is most authentic when using a fork to mash.Taste the dip. Add additional tahini, lemon juice, salt or cayenne pepper, if desired. The cayenne is extremely spicy, so add with care.
- Drizzle with olive oil, if desired – just a small amount will do. Garnish with fresh parsley, if desired. Serve as a dip with pita bread, crackers or chips. If you prefer a cold dip, chill in the refrigerator prior to garnish. Store refrigerated in an airtight container.
Nutrition
tried this recipe?
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FAQs
Made with simple, whole food ingredients, baba ganoush provides vitamins, nutrients, fiber, and good-for-you fats, which makes it a healthy option by my standards. Of course, if you have any specific questions or concerns, be sure to consult your doctor!
The primary difference between the two is that hummus uses chickpeas as a base, whereas baba ganoush uses roasted eggplant.
For the best results, transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days.
To freeze, transfer the dip to an airtight container or freezer bag, and squeeze out as much air as possible. It will keep fresh for up to 3 months. To serve, thaw in the fridge overnight. Then, stir the ingredients, or give them a quick pulse in a food processor to re-incorporate them and create a smooth consistency.
I made this dish and LOVED it! I added a little liquid smoke to get that smokey taste. Is liquid smoke considered kosher?
This looks fantastic. It also makes for such a beautiful looking dish. I have never made this before, but I have a feeling that it is right up my alley. Now I just have to go get some eggplant!
How long can you store this before it goes bad?
Hi Allison– if kept refrigerated, baba ghanoush will last about 5 days.
That looks so much better than any store-bought version! I must try this.
I haven’t tried this yet, but just a tip- mash with a pastry blender. Looking forward to this one. I like to add a raw clove along with the roasted ones, but that’s just me.
Yum. Pita chips are still warm from the oven, couldn’t wait, started eating it at the kitchen counter. So happy.
Janelle, I’m thrilled you liked the baba ghanoush and the chips! I’m making them on the 4th. 🙂
I love to add about 1/4 of a cup of thick yogurt and caramelized onions over the top. I never tried roasting garlic but it sound great. Sounds like I know what will be for dinner.. and a side of barbecue tomato with saffron
Loma, you’re a woman after my own heart! Barbecue tomato with saffron = yes!! Fantastic.
I cant wait to try this – I wanted to let you know that I featured this in my “What I Bookmarked This Week” post today – stop by and see if you have a minute.
Thank you so much Danielle! Going to check out your blog now…
Great recipe. I was searching for a good Baba ghanoush recipe for sometime and now I found yours. I am bookmarking this. You have a fantastic blog and great pics!
Thank you so much Purabi Hope you enjoy the baba ghanoush! 🙂
My girlfriend and I love pita from the oven with hummus. Always heard about baba ghanoush but never knew what it really was! Gonna be the next thing to try or make!
Yay! Let me know how you like it, Rick!
I’ve just had baba ghanoush for lunch today; together with some hummus and some labneh :))
Excellent photos and explanations here, on your blog.
Nice meeting you!
I had no idea that eggplant and garlic with the main ingredients to a baba ghanoush. I love both! I like that it’s also a creamier version that hummus. I like hummus, but the texture doesn’t sit well with me. This might be just the recipe I need. I can’t wait to see the pita chip recipe. I’m addicted to pita chips!
Looks AMAZING! Baba Ghanoush is one of my all time favorites! Our recipes are very similar – except I don’t use cumin. It’s funny that you posted this….I just made and posted hummus!
I usually serve my Baba Ghanoush with home-made pitas warm, but un-toasted (I don’t make them, I buy them at a restaurant) then top with tomatoes and salt. My favorite way to eat it! A brilliant post – thanks!!
LOVE your web site and your recipes. We do not keep kosher, but my daughter goes to a Jewish preschool where I provide kosher style lunches (that is, no meat and milk together and no pork products) and tree nuts are prohibited. Of course, your fare is significantly more sophisticated than toddler food, but I would love a post if you have any ideas for kids and/or adults? My daughter must be tired of grilled cheese sandwiches by now.
Can’t wait to try some of your recipes!
@Rachel, I make the exact same but use mayonaise. I also drain the eggplant for a bit to get some of the sour water out. This recipe looks great, I might have to change the version I use for this once in awhile!!!
To Alef Bet Jewelry: I have found out that when you peel and cut it in circles, shake a little bit of salt on both sides and let it rest for about 30minues. It will get rid of the sour or bitterness as a dark brown liquid. It will taste differently and delicious.
Hello!
My husband is allergic to sesame…would there be a suitable substitute to the tahini, or should I just leave it out?
I make this recipe without the tahini ,i only use good olive oil and believe me is perfect!
You can make a sesame free “tahini” by grinding sunflower kernals while mixing in olive oil through a food processor to achieve a similar result. 🙂 Hope this helps.:)
My mouth is watering, I can’t wait to try this…
I have 2 varieties of eggplant growing in the garden this summer…perfect timing for this recipe! Cannot wait to try it! YUM!